Chinese Fish En Papillote (Paper wrapped fish in sesame ginger sauce)
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
1
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Calories
334 kcal
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Course
Main Course
Chinese Fish En Papillote (Paper wrapped fish in sesame ginger sauce)
Description
The recipe centers on cooking a cod or similar white fish fillet enclosed in parchment paper along with Chinese broccoli and cilantro. The fish and vegetables are drizzled with a sesame ginger sauce made by warming toasted sesame oil with julienned ginger, then simmering it with Shaoxing wine, soy sauce, and sugar. Sealing the ingredients in a parchment packet traps steam as they bake at 400°F (200°C), gently cooking the fish and greens without drying them out.
This method yields moist, flaky fish infused with aromatic ginger and sesame flavors, complemented by tender yet slightly crisp Chinese broccoli. The steaming within the paper preserves nutrients and creates a light texture without added fat.
Fish en papillote is typically served directly in the parchment packet to retain warmth and presentation. It pairs well with rice or noodles to soak up the flavorful sauce and makes for a refined entrée that highlights simple ingredients through delicate cooking.
Ingredients
- 1 (6 oz / 170 g) cod fillet (or sea bass, or other type of white fish)
- 2 to 3 Chinese broccoli or baby bok choy, or yu choy, cut into about 8” (20 cm) pieces, stalks small heads
- 4 cilantro sprigs
Sauce
- 1 tablespoon sesame oil toasted
- 1 ” (2.5 cm) ginger , julienned
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon soy sauce
- 1/4 teaspoon sugar
Instructions
- Preheat the oven to 400°F (200°C).
- In a small saucepan, heat the sesame oil over low heat until it becomes fragrant, about 1 minute. Add the ginger to the pan. Cook and stir for another minute.
- Add the Shaoxing wine, soy sauce, and sugar. Raise the heat to medium-low and let the mixture simmer for 1 to 2 minutes. Remove the pan from the heat and set aside.
- Cut a piece of parchment paper that is approximately 12x15” (30x38 cm) and fold the longer side in half. Cut the folded paper into a wide half-heart shape. Unfold the paper and now it should look like a heart shape.
- You will need to arrange all the ingredients on one side of the heart, leaving enough space on the edges to seal the paper - place the Chinese broccoli in the center of one half of the heart, slightly closer to the fold crease and the rounded top. Drizzle half of the sauce and ginger over the Chinese broccoli.
- Lay the fish on top of the Chinese broccoli. Drizzle the remaining sauce and ginger over the fish. Place the sprigs of cilantro on both sides of the fish.
- Fold the other half of the heart over the fish side. Starting at the top of the heart where it is rounded into a point, begin folding 1” (2.5 cm) sections towards the center of the package, pressing down well with each fold to seal it.
- Once the package is completely sealed, place it onto a baking tray. Bake for 12 minutes.
- Remove the baking tray from the oven and let it rest until the parcel cools off a bit, 1 to 2 minutes.
- Move the parcel to a large serving plate. Cut open the center of the parcel with a clean pair of scissors or a sharp knife. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 334kcal | 17% |
| Carbohydrates | 19.5g | 7% |
| Protein | 31.4g | 63% |
| Fat | 15.7g | 24% |
| Saturated Fat | 2.3g | 12% |
| Cholesterol | 62mg | 21% |
| Sodium | 686mg | 29% |
| Potassium | 1282mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 8.3g | 17% |
| Calcium | 287mg | 29% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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